Some of our favorite recipes are featured this week! Seasonal flavors and easy recipes help us keep the dinner hour running smoothly. Harvest Blend Pork Chops are unbelievably easy and delicious! The combination of dried fruit, onion and chicken broth will both amaze and delight your palette. A classic dinner of Meatloaf and Mashed Potatoes but with a twist - this recipe combines oatmeal instead of breadcrumbs for a healthier version! A wonderful Italian dish – Chicken Marsala – that is so easy you won’t believe that it isn’t take-out from your favorite Italian restaurant! Our “dinner-on-the-go” meal this week is homemade Chicken Nuggets! These are fantastic!!!! I put them in brown paper lunch sacks for the kids and bring little Tupperware cups of ketchup for them to dip! Carrots and apples round out this on the go meal that is healthier than hitting the drive-thru! If nuggets aren’t your thing how about a meatloaf sandwich! These are one of our favorite ways to use up leftovers! Friday night is Pizza Night! There are specials on pizza sauce so whip up your own if you like! My kids LOVE to make their own pizzas! We use flatbread or French bread or tortillas or even English Muffins! Use whatever you want! Make it fun!
Exciting news!!!! Very soon this menu page will be moving to the Pittsburgh-Post Gazette website!!! If you would like to receive an email notification when the menu has been published please follow the link below and sign-up!
http://pages.exacttarget.com/page.aspx?QS=2e4c31a3756cb940c8b847348e1c2c73ff6c7f36e3c6f7f827d595a306624694
Tell your friends, family and neighbors! And I would like to send a HUGE THANK YOU to all of you that have been following me! None of this would have been possible without you!
And don’t forget - you can now follow the menu on Facebook and Twitter!!! Go to Kristen Kill Reisinger’s Menus That Save on Facebook and click like!!! You will receive updates and pics throughout the week. Also follow the menu on Twitter - @menusthatsave.
ALWAYS check your coupons!!! Not only the ones we receive in our newspapers and mid-week mailers but also online! Check out www.coupons.com
Follow the plan so you can save time, money, and a few calories! Remember – cooking our own food is healthier than ordering in and eating out any day!!! Your family, wallet and waistline will thank you!
I hope you all enjoy your week, the recipes and the savings!
Monday
Harvest Blend Pork Chops
Sugar Snap Peas
Couscous
Harvest Blend Pork Chops – adapted from Southern Living
4 Boneless pork chops 1/2 inch thick
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 tablespoon Canola Oil
1/2 Medium onion chopped
1 cup Chicken broth
1 - 7 oz. Pkg of dried mixed fruit (Harvest Blend – a combination of dried fruit with cherries and apples – if you cannot find this particular blend substitute to your liking)
Sprinkle both sides of the pork chops with salt and pepper. Heat the oil in a large skillet and cook the pork chops over medium-high heat until lightly browned on each side. Remove from pan and set aside.
Add onion to the pan and cook for about a minute stirring constantly. Add broth and fruit to the skillet. Cook 1 minute and stir to loosen the browned bits from the skillet. Return the pork to the skillet and cook until the broth has evaporated.
Tuesday
Cheeseburger Meat Loaf
Mashed Potatoes
Peas
Cheeseburger Meat Loaf - adapted from Southern Living
2 lbs. of ground beef
2 cups of shredded Cheddar cheese
1 ½ cups of uncooked regular oatmeal
1 cup of milk
½ cup of finely chopped onion
2 eggs
2 t. Worcestershire sauce
1 t. of salt
1 t. dry mustard
½ t, of garlic powder
½ t. pepper
1 cup of chili sauce
Preheat oven to 350˚. Combine all ingredients EXCEPT chili sauce until well blended. Put meat mixture in a loafpan – 8x4 inch.
Bake at 350˚ for 40 minutes. Pour chili sauce on top of the loaf and bake for an additional 40 minutes or until the meat is no longer pink in the middle. Let stand for 10 minutes, drain, and slice.
This is a thick meatloaf – we like it like that. You could divide the recipe in half and place in two loaf pans and reduce the cooking time by 10-15 minutes. Also, if you do that, you will need to increase the amount chili sauce to 2 cups – 1 cup for each loaf.
Another thing – I typically use a meatloaf mix. BUT, the beef is on special this week and I am opting to use that instead.
*** Healthy Note – I love that this recipe uses oats instead of breadcrumbs!!! Also – this is a great recipe to sneak in something healthy for your kids. Maybe you could puree spinach and add it to the mix prior to baking.
Wednesday
Chicken Marsala
Angel Hair Pasta
Broccoli
Chicken Marsala
3 boneless, skinless chicken breasts, pounded thin and cut into cutlets
2 T. of flour
3 T. of butter
1 – 8 oz. pkg. of fresh mushrooms, sliced
¾ cup of Marsala wine
¼ cup of water
1 T. of dried parsley or 2 T. if using fresh
¼ t. of Rosemary
Melt butter in a large skillet and sauté the mushrooms over medium-high heat until browned – about 8 minutes. Remove and set aside. Dredge both sides of the chicken in the flour and add to the skillet. Cook thoroughly, about 4 minutes on each side – this will depend on how thin the chicken is. Remove chicken and set aside. Return the mushrooms to the skillet and stir in the Marsala, water, parsley and Rosemary - stirring to pick up the browned pieces at the bottom of the skillet. Return the chicken to the skillet until covered with the sauce and heated through.
Meanwhile, cook Angel Hair pasta according to the directions. Toss the cooked pasta with melted butter and 2 T. of parmesan cheese.
Thursday
Meatloaf Sandwiches or Baked Chicken Nuggets “dinner on the go”
Baked chicken nuggets
3 boneless, skinless chicken breast, cut into 1 ½ inch pieces
1 C. of Italian seasoned bread crumbs
½ C. of parmesan cheese
1 t. of salt
1 t. dried thyme
1 T. dried basil
½ C. of butter, melted
Preheat oven to 400˚
In a shallow dish, combine all of the dried ingredients. Put melted butter in a dish for dipping. Dip the chicken in the melted butter and then dredge in the breadcrumbs.
Place coated chicken on a lightly greased cookie sheet OR try putting it on a lightly greased oven safe cooling rack on top of a cookie sheet. Bake for 20 minutes. Remove from baking sheet and place on a paper towel. Pop into brown paper lunch bags for a dinner on the go. Serve with ketchup for the kids and BBQ or marinara for the adults. Bring carrot sticks and apples.
Friday
Pizza Night – Any way you like it!
Make it homemade or order in! Enjoy the weekend!
And now for the shopping list. As always, double check your pantry, fridge and freezer to see if you already have any of the items listed below. This will reduce your spending and create less waste!
Shopping/Checklist
Produce
Onion
7 oz. pkg. of dried mixed fruit – Harvest Blend or dried cherry, apple and golden raisin blend
Potatoes – GE special on Yukon Gold – great for mashed potatoes!!!
Mushrooms – GE special
Carrots - GE special
Apples or pears – GE special on Pears!
Deli
Parmesan cheese
Buns – if having meatloaf sandwiches
Spices/Oils/Vinegars/Condiments
Canola oil
Worcestershire Sauce
Dry mustard
Garlic powder
Chili sauce
Flour
Marsala wine – cooking wine is fine
Parsley
Rosemary
Thyme
Basil
Canned Goods/Ethnic Foods/Dry Goods
Couscous
Chicken broth
Oatmeal
Pasta – angel hair – GE special on GE brand $1/box!!!
Pizza Sauce – GE special on Contadina sauce - $1/can!!! – if making homemade pizzas!
Seafood/Meat Case/Butcher
4 boneless pork chops – GE BOGO
2 lbs. of ground beef or meatloaf mix
6 boneless, skinless chicken breasts – GE special
Frozen Foods
Sugar snap peas
Peas - GE special on Green Giant boxed veggies
Broccoli
Dairy
Milk
Eggs
Butter
Bread
Italian seasoned bread crumbs
Misc.
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